Simple Mushroom Soup

The motivation for soup was 12 oz. of sliced mushrooms that were on the brink of decline, and the realization that a salad wasn’t going to cut it for Sunday dinner. Saying to myself, “How bad can it be?” I took a stab at a fast soup. And it wasn’t bad at all.

Ingredients

12 oz. sliced white mushrooms

1 medium yellow onion chopped

1 Tbsp olive oil

2 cups vegetable stock

1 tsp. kosher salt

1 tsp. black pepper

2 Tbsp half and half (totally optional)

2 Tbsp chopped green onions

Directions

Chop yellow onion and add to 1 Tbsp. olive oil in a heated sauce pan.

Stir frequently on high heat for 3-4 minutes. Add mushrooms, salt and pepper. Reduce heat to medium and cover for 5 minutes.

Remove from heat.

Add 2 cups of vegetable stock.

Mix with an immersion blender for a minute or two to create a partially blended/partially chunky soup.